Independance Day Brisket

Well it does not get much more American than Beef Brisket on the 4th of July. This recipe is really easy and comes out tender and delicious. It was a great success at my friends BBQ and would be a welcome addition to any summer gathering.

I was a bit bleary eyed when I put in the crockpot (it was about 1 am), but the beauty of the crock is that you just put the meat in and forget about it and the crockpot will do all the heavy lifting for you.

Ingredients

5 lbs of beef brisket (trimmed of most of the exterior fat)
3 tablespoons of Worcestershire Sauce
6 tablespoons of you favorite BBQ rub
1 bottle of your favorite BBQ sauce

Do not fear if you do not have any store bought rub in the house. You can make your own rub really quick using this recipe:

2 tablespoons kosher salt
3 teaspoons paprika
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon crushed oregano
1 teaspoon granulated garlic
1/2 teaspoon cumin

In a large bowl pour the Worcestershire sauce over the brisket and turn the meat over until it is evenly coated. Sprinkle your store bought or homemade rub evenly over the brisket and put in the fridge for 2 hours to marinate. Set your crockpot to 12 hours on low. No need to peek in the pot as the brisket will need the whole time to get nice and tender. Once 12 hours is up (which in my case was about 1 pm, but some of you earlier risers could probably make this same day) take the brisket carefully as it will start to fall apart as you try to lift it out. I use a tongs which seams to do the job. Let the meat rest for about 15 minutes and then use a sharp knife to slice the brisket into 1/4 inch think pieces.

Toss the slices onto a platter and you are good to go. I like my brisket on a roll doused with some of my favorite BBQ sauce. Dinosaur BBQ, where I went for dinner last week, makes a great sauce which is available at some grocery stores in NY and of course on line. Check my post for more details.